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Inspiration: After some delicious Thanksgiving comfort food last week, B and I were craving something with Mexican flavors. In particular, we both wanted some guacamole. Sometimes, especially when I’m feeling uninspired, I find that what works best is to just plan supper around an ingredient that sounds good :)

What we Loved: This was a really simple meal to cook, and I really loved how it showcased both the flavor of a medium rare steak and the flavor of my garlicy guacamole. With some peppery bacon thrown in there, it was really just a simple dish with some good, strong flavors. I like the idea of serving a dip on top of a cut of meat, because you can eat a bite of meat by itself, if you like, or a bite of the two together, and none of the flavors get lost.

Helpful Hints: My only suggestion for this meal would be to add more bacon. There aren’t a whole lot of meals that suffer from adding more bacon, and I savored every little piece while I was eating this. Bacon and steak are commonly paired together, but in this dish I particularly enjoyed the contrast between the salty bacon and the cool guacamole.

Flank Steak with Bacon and GuacamoleSource: Original recipe to serve 2

1. Add the bacon pieces to a small pan, and cook over medium heat until crispy. Remove to a plate lined with paper towels.

2. Lightly season each side of the flank steak with chili powder, cumin, garlic powder, salt, and pepper. Use your fingers to rub the spices into the steak.

3. Heat a drizzle of extra virgin olive oil in a saute pan, enough to coat the bottom of the pan. When the oil is hot, add the steak. Cook for approximately 4 minutes (without touching the steak once it is in the pan), and then flip the steak and cook for the same amount of time on the other side. This will give you a medium rare steak.

3. When the steak is done, place it on a cutting board, cover it, and let it sit for 4-5 minutes. Slice the steak at an angle against the grain.

4. Serve the steak slices topped with the crumbled bacon and guacamole.